Vegetable tray bake
Timing is key when making Christmas dinner. But with this festive vegetable tray bake, everything is taken care of. Add our glaze or marinade to the vegetables and they will be the talk of the Christmas dinner table.
Serves 4 - 6
4 - 6
500g parsnips, peeled and quartered lengthways
600g carrots, peeled and quartered lengthways
1 small celeriac, peeled and cut into 3cm chunks
2tbsp olive or sunflower oil
2tsp fresh thyme
2tbsp maple syrup
2tbsp orange juice, or juice 1 clementine
1tbsp wholegrain mustard
2 medium red onions, peeled and cut into wedges
400g brussels sprouts, trimmed
Heat oven to Mark 6/ 200C/180C fan. Line a large baking tray with Bacofoil Non-Stick Foil.
Place parsnips, carrots and celeriac on the baking tray, drizzle with oil and toss. Bake for 20 mins.
Meanwhile, mix together thyme, maple syrup, orange juice, mustard and season with salt and pepper. Remove veg from oven, add onions and sprouts to the tray and toss well. Drizzle with the maple dressing and bake for a further 25 mins, turning once.
TIP: veg can be prepared ahead and stored in Bacofoil Zipper Bags in the fridge for up to 2 days. Celeriac is best tossed with a little lemon juice to prevent discolouration.